July 10, 2014

sour cream blueberry streusel muffins

Friday is National Blueberry Muffin Day! And boy, do I have a treat for you! I have shared this recipe over the years with many of you via Facebook, email, and late-night text (begging for the recipe...you know who you are, Beth Davies), so I figured it was time to share it on Euna Mae's for the world to see. I feel like singing, "Go tell it on the mountain..." You will too, I feel sure.

Not only are these fresh blueberry muffins melt-in-your-mouth good with brown sugar and cinnamon, and moist and tender from the sour cream, but they are show-stoppers! They are beautiful when they're baked! Your people will think you've been to a fancy bakery to pick up breakfast. But oh no! You made these masterpieces yourself! You'll be so so proud of yourself when they're finished! They're practically dessert!

One of my favorite ways to make and share these muffins is to bake them in unbleached, natural baking papers (from Euna Mae's, of course) in a brand new muffin tin, let them cool completely, then wrap them in cellophane with a big, gathered poof tied in ribbon, and give them as a gift - pan and all! Doesn't that make a great sharing batch? Read about sharing batches HERE!

So get your berries - whether farm-fresh or grocery - and stir up a batch this weekend! 

Love, welcome, serve.

{makes 12 muffins}

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 large egg, room temperature
1/3 cup milk
1 teaspoon vanilla
1/3 cup sour cream
1 cup fresh blueberries

-for the topping-
1/2 cup white sugar
1/3 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/8 teaspoon salt
1/4 cup unsalted butter, cubed and soft

Preheat oven to 400 degrees. Grease muffins cups with Baker's Joy or line with baking papers. 
To make the streusel topping, mix together all the ingredients, mashing/incorporating with a dinner fork or pastry cutter, and set aside. 
For muffins, whisk together the flour, sugar, salt, and baking powder in a large mixing bowl. Pour vegetable oil into a 1 cup measuring cup; crack the egg in the oil and add enough milk to fill the cup. Mix this liquid/egg mixture with the flour mixture. Add vanilla and sour cream. Stir with a wood spoon. Fold in blueberries. Fill muffin cups just below the top, and sprinkle - I mean, heap on -  the crumb topping mixture!

Bake for 20 minutes, then check them in 2-minute intervals until they're done. Don't overbake them. Cool completely in pan or your tops will separate from your bottoms. And nobody needs to be topless - or bottomless, for that matter. Gently run a knife around the edges and carefully life out of the tin. Replace any crumbly streusel topping that falls off. Or eat it. I prefer the latter. Serve with butter, naturally!